Cheesy pork and beef bites

    35 min

    These delicious morsels are perfect for party nibbles. Rye bread is topped with a mixture of minced beef, spicy sausage and cheese sauce, before being baked to perfection.

    15 people made this

    Makes: 25 - 30 servings

    • 450g minced beef
    • 450g spicy pork sausages, casings removed
    • 450g ready-made cheese sauce
    • 1 tablespoon dried oregano
    • 900g German rye bread, cut into 4cm squares

    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a large frying pan, brown the beef and sausagemeat together. Drain off all the fat.
    3. Over low heat, add the cheese and the oregano into the meat in the frying pan. When everything is well incorporated, spread the mixture on rye bread. Arrange the pieces on baking trays.
    4. Bake at 180 C / Gas 4 for 5 to 10 minutes, until just browned.

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    Reviews & ratings
    Average global rating:

    Reviews in English (10)


    I made these with some leftover Italian sausage and ground beef mixture I had from a lasangne. I used melted Veleveeta and left out the oregano. They were good but needed the oregano to give it a little more zip than just the meat and cheese. The cocktail rye is perfect to add a slightly sweet contrast of flavor, this gives it a little elegance and avoids the similarity to the miniature pizza type appetizer.  -  31 Aug 2002  (Review from Allrecipes US | Canada)


    These were really good and different. I made them for a super bowl party and they were a hit. They do need to be served while warm, because they get chewy and not too appetizing as they cool down. I would make these again.  -  10 Mar 2001  (Review from Allrecipes US | Canada)


    I halved the recipe and other than added a dash of garlic powder - I didn't change a thing BUT no one in my house liked these. I'm giving this a 2-star b/c they were still ediable. The oregano was too overpowering and everyone thought these tasted "weird." I really wanted to be the minority in my family and like these - but sadly, I had to agree w/ them. Sorry- wouldn't make these again.  -  30 Jun 2003  (Review from Allrecipes US | Canada)